Method for the preparation of bread by compounding natural yeast

Abstract

The present invention discloses a method for preparing bread by fermentation with compounded sourdough, and belongs to the technical field of food. The method compounds saccharomycetes and lactic acid bacteria to prepare the compounded sourdough. Compared with spontaneous sourdough, the fermentation performance is similar, the quality is stable, the culture period is shortened, and the compounded sourdough can be used to replace the spontaneous sourdough to prepare bread by fermentation. Moreover, the nutritional value of the compounded sourdough bread is much higher than that of the commercial yeast bread using only a single type of yeast, both in terms of the total content of free amino acids and the content of essential amino acids. The compounded sourdough provided by the present invention has extremely high industrial application value.

Claims

1. A method, comprising the following steps performed sequentially in the following order: a) expanding and culturing a bacterial solution consisting of Lactobacillus brevis, Lactobacillus reuteri and Lactobacillus plantarum, and collecting cells in a growth index period, wherein the L. brevis, L. reuteri, and L. plantarum are separately expanded and cultured in MRS or SDB medium; b) expanding and culturing Saccharomyces cerevisiae and collecting cells in a growth index period, wherein the S. cerevisiae are expanded and cultured in YPD medium; c) resuspending the cells of the Saccharomyces cerevisiae, the Lactobacillus brevis, the Lactobacillus reuteri and the Lactobacillus plantarum with sterile water, so that a concentration of each resuspended bacterial solution is 10.sup.8 to 10.sup.10 cells/mL; and d) compounding the resuspended bacterial solutions in a volume ratio, wherein the volume ratio of the resuspended bacterial solutions of the Lactobacillus brevis to the Lactobacillus reuteri to the Lactobacillus plantarum to the Saccharomyces cerevisiae is 4:4:4:1 to form a compounded bacterial suspension; and e) inoculating the compounded bacterial suspension into wheat flour dough at an inoculum amount of 10.sup.7 to 10.sup.9 viable cells in a compounded bacterial agent per gram of dough, and f) culturing the wheat flour dough at 20° C. to 28° C. for 8 to 15 hours to obtain a compounded sourdough.

2. The method according to claim 1, wherein the L. brevis, L. reuteri, and L. plantarum are inoculated into the MRS or SDB medium at an inoculum amount of 1% to 3%.

3. The method according to claim 1, wherein the L. brevis, L. reuteri, and L. plantarum are inoculated into the MRS or SDB medium at an inoculum amount of 1 to 3% and expanded and cultured at 26° C. to 30° C. or 35° C. to 39° C. for 8 to 14 hours, and wherein the cells in the growth index period are collected, centrifuged, collected, and then resuspended.

4. The method according to claim 2, wherein the L. brevis, L. reuteri, and L. plantarum are expanded and cultured at 26° C. to 30° C. or 35° C. to 39° C. for 8 to 14 hours, and wherein the cells in the growth index period are collected, centrifuged, collected and resuspended.

5. The method according to claim 1, wherein the S. cerevisiae are inoculated into the YPD medium at an inoculum amount of 1% to 3%.

6. The method according to claim 5, wherein the S. cerevisiae are expanded and cultured at 26° C. to 30° C. for 8 to 14 hours, and wherein the cells in the growth index period are collected, centrifuged, collected, and resuspended.

7. The method according to claim 4, wherein the S. cerevisiae are inoculated into the YPD medium at an inoculum amount of 1% to 3% and expanded and cultured at 26° C. to 30° C. for 8 to 14 hours, and wherein the cells in the growth index period are collected, centrifuged, collected, and resuspended.

8. A method, comprising the following steps performed sequentially in the following order: a) expanding and culturing a bacterial solution consisting of Lactobacillus brevis, Lactobacillus reuteri and Lactobacillus plantarum, collecting cells in a growth index period, wherein the L. brevis, L. reuteri, and L. plantarum are inoculated into the MRS or SDB medium at an inoculum amount of 1 to 3% and expanded and cultured at 26° C. to 30° C. or 35° C. to 39° C. for 8 to 14 hours, and wherein the cells in the growth index period are collected, centrifuged, collected, and then resuspended; b) expanding and culturing Saccharomyces cerevisiae and collecting cells in a growth index period, wherein the S. cerevisiae are expanded and cultured in YPD medium, wherein the S. cerevisiae are expanded and cultured at 26° C. to 30° C. for 8 to 14 hours; c) resuspending the cells of the Saccharomyces cerevisiae, the Lactobacillus brevis, the Lactobacillus reuteri, and the Lactobacillus plantarum with sterile water, so that a concentration of each resuspended bacterial solution is 10.sup.8 to 10.sup.10 cells/mL; and d) compounding the resuspended bacterial solutions in a volume ratio, wherein the volume ratio of the resuspended bacterial solutions of the Lactobacillus brevis to the Lactobacillus reuteri to the Lactobacillus plantarum to the Saccharomyces cerevisiae is 4:4:4:1 to form a compounded bacterial suspension; and e) inoculating the compounded bacterial suspension into wheat flour dough at an inoculum amount of 10′ to 10.sup.9 viable cells in a compounded bacterial agent per gram of dough, and f) culturing the wheat flour dough at 20° C. to 28° C. for 8 to 15 hours to obtain a compounded sourdough.

Description

BRIEF DESCRIPTION OF FIGURES

(1) FIG. 1A shows Hardness of bread made with different yeasts during storage (CB: commercial yeast bread, SDB: spontaneous sourdough bread, RSDB: compounded sourdough bread).

(2) FIG. 1B shows Springiness of bread made with different yeasts during storage (CB: commercial yeast bread, SDB: spontaneous sourdough bread, RSDB: compounded sourdough bread).

(3) FIG. 1C shows Cohesiveness of bread made with different yeasts during storage (CB: commercial yeast bread, SDB: spontaneous sourdough bread, RSDB: compounded sourdough bread).

(4) FIG. 1D shows Gumminess of bread made with different yeasts during storage (CB: commercial yeast bread, SDB: spontaneous sourdough bread, RSDB: compounded sourdough bread).

(5) FIG. 1E shows Chewiness of bread made with different yeasts during storage (CB: commercial yeast bread, SDB: spontaneous sourdough bread, RSDB: compounded sourdough bread).

(6) FIG. 1F shows Resilience of bread made with different yeasts during storage (CB: commercial yeast bread, SDB: spontaneous sourdough bread, RSDB: compounded sourdough bread).

(7) FIG. 2 shows the free amino acid content of bread made with different yeasts.

DETAILED DESCRIPTION

(8) Preparation method of media:

(9) A YPD medium (for Saccharomyces cerevisiae) is prepared from 1% of yeast extract, 2% of peptone and 2% of glucose by the following steps: uniformly mixing all components, filling the mixture into a container, sealing the container, and carrying out sterilizing at 115° C. for 20-30 minutes.

(10) An MRS (for Lactic acid bacteria) medium is prepared from 1% of peptone, 1% of beef extract, 0.5% of yeast extract, 0.57% of sodium citrate, 0.262% of dipotassium hydrogen phosphate, 5% of sodium acetate, 2% of glucose, 0.058% of magnesium sulfate heptahydrate, 0.019% of manganese sulfate monohydrate and 0.1% Tween-80 by the following steps: uniformly mixing the components except the Tween-80, the magnesium sulfate heptahydrate, the manganese sulfate monohydrate and the glucose, adjusting the pH to 6.2-6.4, adding the rest components, carrying out uniform mixing, filling the mixture into a container, sealing the container, and carrying out sterilizing at 121° C. for 15-20 minutes.

(11) An SDB (for Lactic acid bacteria) medium is prepared from 2% of maltose, 0.3% of yeast extract, 0.5-1.5% of fresh yeast extractive, 0.03% of Tween-80 and 0.6% of peptone by the following steps: uniformly mixing all components, filling the mixture in a container, sealing the container, and carrying out sterilizing at 121° C. for 30 minutes.

EXAMPLE 1

Preparation of Spontaneous Sourdough Solution and Spontaneous Sourdough

(12) 1. Culture of a fruit spontaneous sourdough solution: grapes are thoroughly cleaned with clear water and drained, 200 g of the grapes are taken into a sterile seal bottle, 500 g of sterile water and 40 g of granulated sugar are added, the mixture is stirred uniformly, the seal bottle is sealed and placed at room temperature, the mixture is fermented for 8 days, the bottle cap is opened once a day and the mixture is stirred with sterile chopsticks, and until a large amount of bubbles appear and scent of wine is sent out, the mixture is filtered to obtain the grape sourdough solution.

(13) 2. Culture of fruit spontaneous sourdough: on the first day, 300 g of the grape sourdough solution and 300 g of wheat flour are uniformly mixed and placed at a temperature of 18-25° C. and a humidity of 40%-85% for 24 h; on the next day, 300 g of the grape sourdough paste prepared the day before, 300 g of the grape sourdough solution and 300 g of wheat flour are uniformly mixed and placed at a temperature of 18-25° C. and a humidity of 40%-85% for 24 h; on the third day, 300 g of the grape sourdough paste prepared on the second day, 300 g of the grape sourdough solution and 300 g of wheat flour are uniformly mixed and placed at a temperature of 18-23° C. and a humidity of 40%-70% for 6 h, and until a large amount of bubbles appear and scent of wine is sent out, the grape sourdough are obtained.

EXAMPLE 2

Preparation of Compounded Sourdough

(14) 1. S. cerevisiae, L. brevis, L. reuteri and L. plantarum are inoculated into corresponding media (saccharomycetes is inoculated in YPD, and lactic acid bacteria are inoculated in MRS) at an inoculum amount of 1-3% at 26-30° C. (26-30° C. for S. cerevisiae and L. brevis) or 35-39° C. (35-39° C. for L. reuteri and L. plantarum) and expanded and cultured for 8-14 h, the cells in the growth index period are collected and centrifuged at 3500-5000 rpm for 10-20 minutes, the supernatant is removed, the cells are washed twice with 5-50 times of sterile water by volume and centrifuged, and the supernatant is removed.

(15) 2. The cells are resuspended with 10-50 times of sterile water by volume, the concentration of the bacterial solutions is measured by turbidimetry, and the concentration of each bacterial solution is 10.sup.8-10.sup.10 cells/mL.

(16) 3. The resuspended bacterial solutions are compounded in different ratios (volume ratio), the compounded bacterial resuspended bacterial solutions are inoculated into dough at an inoculum amount of 10.sup.7-10.sup.9 viable cells in the compound combination per gram of dough, and cultured at 20-28° C. for 8-15 h to obtain the compounded sourdough with different compounding ratios as shown in Table 1.

(17) TABLE-US-00001 TABLE 1 Different combinations of 4 kinds of strains Combination L. brevis:L. reuteri:L. plantarum:S. cerevisiae Compound 1 12:0:0:1 Compound 2 0:12:0:1 Compound 3 0:0:12:1 Compound 4 6:6:0:1 Compound 5 6:0:6:1 Compound 6 0:6:6:1 Compound 7 4:4:4:1 Compound 8 3:6:3:1 Compound 9 6:3:3:1 Compound 10 3:3:6:1 Compound 11 2:6:4:1 Compound 12 4:6:2:1

EXAMPLE 3

Preparation of Bread

(18) 1. 20-25 parts of high-gluten flour, 9-14 parts of the compounded sourdough prepared according to a formula in Table 1 as in Example 2, 1.2-1.5 parts of milk, 0.9-1.2 parts of organic granulated sugar, 0.3-0.5 part of salt, 0.8-1 part of butter, and 8-13 parts of water of 20-25° C. are mixed and stirred to form dough of 20-25° C.;

(19) 2. the dough is fermented at room temperature of 18-25° C. for 1.5-4 h;

(20) 3. shaping: the bread dough is divided according to 50-80 g/part and shaped;

(21) 4. dough proofing: the shaped dough is proofed at a temperature of 28-38° C. and a relative humidity of 70-85% for 1-3 h;

(22) 5. baking: the proofed dough is baked in an oven to obtain bread, wherein the upper baking temperature is 180-220° C., the lower baking temperature is 170-190° C., and the baking time is 25-30 minutes.

(23) The effects of different compounding ratios on bread quality are compared, and the results are shown in Table 2.

(24) TABLE-US-00002 TABLE 2 Effects of different compounding ratios on bread quality Specific volume Sensory score Free amino acid content Combination (mL/g) hardness (g) (point) (mg/100 g) Compound 1 3.99 ± 0.02.sup.a 588.18 ± 17.33.sup.d 7.22 ± 0.07.sup.a 122.3751 ± 4.5512.sup.a Compound 2 4.13 ± 0.03.sup.b 524.25 ± 19.12.sup.bc 7.84 ± 0.04.sup.c 137.1531 ± 8.2714.sup.b Compound 3 4.05 ± 0.03.sup.a 562.73 ± 16.27.sup.cd 7.55 ± 0.06.sup.b 136.3617 ± 1.5142.sup.b Compound 4 4.09 ± 0.01.sup.a 547.84 ± 15.66.sup.c 7.62 ± 0.03.sup.b 128.8326 ± 8.3141.sup.ab Compound 5 4.02 ± 0.04.sup.a 578.19 ± 10.93.sup.cd 7.45 ± 0.04.sup.b 127.5491 ± 7.5563.sup.ab Compound 6 4.15 ± 0.02.sup.b 515.16 ± 15.55.sup.b 7.93 ± 0.05.sup.c 140.4382 ± 3.9647.sup.bc Compound 7 4.31 ± 0.04.sup.c 467.00 ± 14.01.sup.a 8.17 ± 0.07.sup.cd 150.5137 ± 5.5142.sup.c Compound 8 4.21 ± 0.01.sup.b 481.63 ± 11.63.sup.ab 8.08 ± 0.06.sup.c 147.3857 ± 4.7319.sup.c Compound 9 4.15 ± 0.05.sup.b 518.27 ± 17.23.sup.bc 7.89 ± 0.01.sup.c 139.6115 ± 5.2461.sup.b Compound 4.17 ± 0.04.sup.b 504.99 ± 15.62.sup.b 8.00 ± 0.04.sup.c 145.3712 ± 4.9986.sup.bc 10 Compound 4.33 ± 0.05.sup.c 462.32 ± 9.01.sup.a 8.00 ± 0.07.sup.c 142.1853 ± 3.2341.sup.bc 11 Compound 4.18 ± 0.04.sup.b 501.21 ± 15.88.sup.b 8.05 ± 0.08.sup.c 144.3218 ± 2.1152.sup.bc 12

(25) From Table 2, difference in the compounding ratio has an effect on the bread quality. The combinations of compound 7 and compound 11 have a larger specific volume of bread and softer texture. However, according to the sensory score of the bread, the sensory evaluation of the compound 11 combination is lower, and the sensory score of the compound 7 combination is the highest. In terms of the nutritional value of bread, the compound 7 has the highest free amino acid content. By comprehensive consideration, it is determined that the compound 7 has the optimal compounding ratio, i.e., L. brevis:L. reuteri:L. plantarum:S. cerevisiae=4:4:4:1, and the ratio is used as the compounding ratio of the compounded sourdough.

EXAMPLE 4

Preparation of Bread by Using Commercial Yeast, Spontaneous Sourdough Prepared in Example 1, and Compounded Sourdough Consistent with the Present Invention Respectively

(26) Compounding is carried out according to the compound combination 7 obtained in Example 3, and the compounded bacterial solution is inoculated into dough at an inoculum amount of 10.sup.7-10.sup.9 viable cells in the compound combination per gram of dough, and cultured at 20-28° C. for 8-15 h to obtain the compounded sourdough.

(27) Referring to the method for preparing bread in Example 3, bread is prepared by using commercial yeast, the spontaneous sourdough prepared in Example 1, and the compounded sourdough corresponding to the compound 7 in Example 3 respectively. The quality of the obtained bread is compared.

(28) TABLE-US-00003 TABLE 3 Fermentation performance of different sourdough Spontaneous sourdough Commercial prepared in Compounded yeast Example 1 sourdough maximum dough 72.2 ± 0.53.sup.b 63.9 ± 0.57.sup.a  64.3 ± 0.88.sup.a height (mm) Total volume (mL)  1467 ± 13.88.sup.b 1133 ± 11.69.sup.a  1156 ± 16.21.sup.a Lost CO.sub.2 volume (mL)  309 ± 5.57.sup.b 139 ± 6.26.sup.a  152 ± 7.90.sup.a Retention Volume 1158 ± 8.31.sup.b  994 ± 5.43.sup.a 1004 ± 8.31.sup.a  (mL) Retention coeff (%) 78.9 ± 0.60.sup.a 87.7 ± 0.46.sup.b  86.9 ± 0.51.sup.b

(29) Table 3 shows the results of comparing the fermentation performance of different yeasts by F3 Rheofermentometer, wherein the spontaneous sourdough is prepared in Example 1, and the compounded sourdough is the sourdough prepared according to the compound 7 combination in Table 2 above. As can be seen from Table 3, the total volume of the commercial yeast is significantly higher than that of the spontaneous sourdough and the compounded sourdough. However, the retention coeff of the commercial yeast is not as good as that of the compounded sourdough prepared in the present example, so that the specific volume of the compounded sourdough bread is larger than that of the commercial yeast bread. The fermentation properties of the compounded sourdough is similar to that of the spontaneous sourdough, indicating that the compounded sourdough can replace the spontaneous sourdough for bread preparation.

(30) TABLE-US-00004 TABLE 4 Quality of bread made with different sourdough Specific volume Sensory score (mL/g) Hardness (g) (point) Shelf life (d) Commercial yeast 3.96 ± 0.05.sup.a 614.41 ± 18.43.sup.b 7.37 ± 0.08.sup.a 7.2 ± 0.45.sup.a bread Spontaneous 4.42 ± 0.05.sup.c 448.21 ± 13.45.sup.a 8.28 ± 0.07.sup.b 10.6 ± 0.55.sup.b  sourdough bread Compounded 4.31 ± 0.04.sup.b 467.00 ± 14.01.sup.a 8.17 ± 0.07.sup.b 9.8 ± 0.45.sup.b sourdough bread

(31) TABLE-US-00005 TABLE 5 Free amino acid content of bread made with different sourdough Essential amino acid Total free amino acid content (mg/100 g) content (mg/100 g) Commercial yeast bread 10.9824 ± 0.7487.sup.a  91.9369 ± 4.2389.sup.a Spontaneous sourdough 24.2208 ± 1.1439.sup.c 162.7786 ± 6.2231.sup.b bread Compounded sourdough 19.5862 ± 0.8136.sup.b 150.5137 ± 5.5142.sup.b bread

(32) As can be seen from Table 4 and FIG. 1, the bread prepared by fermentation with the compounded sourdough consistent with the present invention has soft texture, high nutritional value and long shelf life, and can achieve similar properties to spontaneous sourdough bread in terms of specific volume, texture, sensory evaluation and shelf life. The specific volume of the compounded sourdough bread consistent with the present invention is 0.35 more than that of the commercial yeast bread, the hardness is reduced by 24.0%, and the sensory score is 1.1 times that of the commercial yeast bread. As the storage time increases, the increase rate of hardness of the compounded sourdough bread is significantly slower than that of the commercial yeast bread.

(33) As can be seen from Table 5 and FIG. 2, the total amount of free amino acids in the compounded sourdough bread consistent with the present invention is significantly higher than that of commercial yeast bread, and is 1.5 times that of commercial yeast bread. Among them, the essential amino acid content of the compounded sourdough bread consistent with the present invention is about twice that of the commercial yeast bread. The use of compounded sourdough results in an increase in more than half of the free amino acid content. The quality of the compounded sourdough bread is similar to that of the spontaneous sourdough bread, and the compounded sourdough can be used to replace the spontaneous sourdough. The compounded sourdough bread is soft in texture, rich in flavor, good in taste, high in nutritional value and long in shelf life.